Roasted Habanero Salsa.
Char green habaneros black, blend them down, and get a salsa that actually fights back
Char green habaneros black, blend them down, and get a salsa that actually fights back
Ingredients
FOR THE SALSA:
- 24 green habanero chiles (orange are OK too), stemmed, roasted well to char the outsides uniformly
- 2 oz garlic cloves
- 1/2 Tablespoon kosher salt
- 1/2 cup avocado oil
- 1/2 cup coconut oil
Method
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01
Roast the habaneros
8 minGet your heat high and char those green habaneros black on all sides — you want that char uniform and deep because it builds the salsa's backbone. If you're working with orange habaneros instead, keep the time short or they'll turn to mush.
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02
Blend into salsa
3 minCombine the charred habaneros, garlic, salt, avocado oil, and coconut oil in a blender, then pulse until you hit your preferred texture. You should see standing oil on top when you're done — that's how you know the oils are properly incorporated.
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03
Use it everywhere
This salsa is one of the most versatile condiments we've come across, so don't box yourself in. Spoon it over grilled fish, stir it into eggs, dollop it on tacos — it bites back hard and plays well with everything.
From Mike's Notebook
Char the habaneros until they're completely blackened, not just blistered — the char itself becomes part of the flavor.
Blend the roasted chiles while still warm; they'll break down easier and the heat opens up the flavors.
The oil ratio here keeps it pourable — use less if you want it thicker, more if you're serving it as a dip.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
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